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79% would make again

Momma’s Seafood Stuffing As Made By David Osei

David Osei celebrates Black History Month with this delicious side dish! Perfect for a casual family gathering or special occasion. Get creative with your favorite seafood and dig in!

Tasty Team
Total Time

1 hr 55 min

1 hr 55 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 5 min

1 hr 5 min

Total Time

1 hr 55 min

1 hr 55 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 5 min

1 hr 5 min

Ingredients

for 12 servings

Cornbread

  • 3 boxes cornbread mix
  • 3 large eggs
  • 1 cup milk (240 mL)
  • nonstick cooking spray, for greasing

Dressing

  • 10 sea scallops
  • 10 medium shrimps, peeled and deveined
  • 12 oz shredded crab meat (340 g), drained
  • 4 cups low sodium chicken stock (960 mL)
  • 2 large eggs, beaten
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 2 ½ teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons fresh thyme, divided
  • ½ cup store bought cranberry sauce (130 g)

Nutrition Info

  • Calories 528
  • Fat 26g
  • Carbs 49g
  • Fiber 1g
  • Sugar 14g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
  3. Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
  4. Bake the cornbread for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
  5. Remove the cornbread from the baking dish and crumble by hand into a large bowl.
  6. Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
  7. Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
  8. Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
  9. Bake until the stuffing is set and firm to the touch, 40–50 minutes.
  10. Serve warm.
  11. Enjoy!

Ingredients

for 12 servings

Cornbread

  • 3 boxes cornbread mix
  • 3 large eggs
  • 1 cup milk (240 mL)
  • nonstick cooking spray, for greasing

Dressing

  • 10 sea scallops
  • 10 medium shrimps, peeled and deveined
  • 12 oz shredded crab meat (340 g), drained
  • 4 cups low sodium chicken stock (960 mL)
  • 2 large eggs, beaten
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 2 ½ teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons fresh thyme, divided
  • ½ cup store bought cranberry sauce (130 g)

Nutrition Info

  • Calories 528
  • Fat 26g
  • Carbs 49g
  • Fiber 1g
  • Sugar 14g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
  3. Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
  4. Bake the cornbread for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
  5. Remove the cornbread from the baking dish and crumble by hand into a large bowl.
  6. Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
  7. Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
  8. Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
  9. Bake until the stuffing is set and firm to the touch, 40–50 minutes.
  10. Serve warm.
  11. Enjoy!

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